ROASTED VEGETABLE SOUP
(makes 4 cup servings or 2 large bowl servings)
For the roasted vegetables:
6 cups peeled and chopped root vegetables (I used 4 parsnips, 1 turnip, and 1 sweet potato)
3 tablespoons olive oil
leaves from 4 sprigs of fresh thyme
salt and pepper
For the base:
1 tablespoon olive oil
1 cup diced yellow onion (1 small or ½ large)
½ cup dry white wine like Chardonnay or Riesling (or substitute more stock plus 1 tablespoon white wine vinegar)
5 cups chicken or vegetable stock
¼ cup creme fraiche or coconut milk
1 tablespoon fresh-squeezed lemon juice
Salt and pepper to taste
For serving:
1 tablespoon creme fraiche or coconut milk per serving
½ teaspoon Pompeian olive oil per serving
thyme sprigs (optional)
To make the roasted vegetables, preheat the oven to 400 and line a sheet pan with foil. Place the chopped root vegetables on the pan, drizzle with three tablespoons of olive oil, and sprinkle with salt, pepper, and thyme leaves. Toss to coat the vegetables with the seasonings, and make sure they are spread out in a single layer. Roast for about 45 minutes, tossing once, until tender.
Meanwhile, heat one tablespoon of olive oil in a large skillet over medium-high heat to start making the base. Add the onion and saute until browned. Add the wine and let it bubble away for a minute or so, scraping any brown bits from the bottom of the pan. Add the chicken or vegetable stock, bring to a boil, and boil for five minutes. Stir in the creme fraiche, lemon juice, salt, and pepper. Turn off the heat and set aside until the vegetables are ready.
When the roasted veggies are done, let them cool slightly, then transfer the vegetables and the base to a food processor (or use an immersion blender). Process until smooth. Taste and adjust seasonings as desired. Return to the pan to reheat if needed. Serve hot with a dollop of creme fraiche or a drizzle of coconut milk and several drops of olive oil on top. Don’t skip these garnishes–they add so much fabulous flavor!
Recipe posted by Annie Goussard Newton
